Recipe: Pakora Poppers From The Healthy Voyager’s Global Kitchen

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Recipe Adopted from Pakora Poppers From The Healthy Voyager’s Global Kitchen

This is spice-filled Indian cousin of Japanese tempura. They are easier to prepare than you think, and your dinning companions will think you spent all day in the kitchen!

Pakora Poppers (Fried vegetables)

For Pakora

• 1 cup chickpea flour
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• 2 cloves garlic, minced
• 3/4 to 1 cup water
• Safflower or peanut oil, for deep frying (or preferred high heat oil)
• 2 white or yellow onions, sliced into rings
• Cauliflower florets
• Sweet potatoes, cut in to small cubes
• Broccoli florets

Mint Yogurt dipping sauce

• 1 cup plain vegan yogurt
• Juice of 1 lime
• 3 cloves garlic
• 1 cup fresh mint
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon coriander
• Salt and pepper, to taste

To make pakora: Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.  Make a well in the center of the flour mix. Gradually pour the water into the well and mix to form a thick, smooth batter.

Over medium high heat in a large saucepan or fryer, heat the oil to 375ºF, about 2-inches deep. 

Coat the cauliflower, onions, sweet potatoes and broccoli in the batter and fry them in small batches until golden brown, about 4 to 5 minutes.

If you don’t prefer to coat it in thick batter, then you can make it slightly thinner but not too thin and watery.

You can fry them till it is lightly coated picture below in less than  4 to  5 minutes.  Jaihari loves it lot and says it tastes better than it is thickly coated batter.

Drain on a paper towel lined plate before serving.  Serve hot with mint yogurt dipping sauce.

Ready to eat with or without dipping sauce.YUM! Try it and let me know if you need any help in your comment

To make sauce: Place the yogurt, lime juice and garlic in a blender and puree on high until smooth. While blending, slowly add in the mint, coriander, and cumin. Season with salt and pepper.

Yields 4 servings

Tips:

I added 3 pinches of Baking soda and omit garlic.

Happy Cooking!